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Wednesday, December 8, 2010

Hong Kong-Style Broccoli

From the kitchen of One Perfect Bite...I suspect only Bob is more grateful than you to see I've come to the end of the broccoli trilogy. My final effort is patterned after a dish we had in Hong Kong several years ago. Before I get too far into the recipe, I want you to know that Hong Kong is an extremely cosmopolitan city where you can get any type of food you crave, including pizza and paella. That something is called Hong Kong-style really doesn't mean too much and, if you are interested, information about all eight of the regional cuisines of China can be found here. Samples of all those cuisines can be found in Hong Kong. Generally speaking, Hong Kong-style refers to any dish that is stir-fried and mildly spiced, much like Cantonese food here in the U.S. This is a quick and easy way to prepare broccoli. It is also delicious and works well as a side for non-Chinese meals. If you are looking a new way to prepare broccoli, I think you love the crispness, color and taste of this one. Here's the recipe.

Directions:1) To prepare sauce: Combine water, oyster sauce, wine and cornstarch in a small bowl. Mix well. Set aside.2) To prepare broccoli: Heat wok or large frying pan. Add oil and heat until it shimmers. Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add broccoli and stir fry until bright green. Add sugar and salt. Pour in water, cover pan, and cook for about 2 minutes. Make a well in center of pan and pour in sauce. Stir until thickened. Toss broccoli in sauce. Transfer to a serving bowl. Serve hot. Yield: 4 servings.

Mary, I love this kind of cooking method alot. Very simple and tasty and of coz, healthy looking as well. I can finish the whole dish all by myself. Hope you're having a wonderful day.Blessings, Kristyp/s when will your grandsons coming over? I'm sure you're getting more & more excited.^_^

We both enjoy broccoli so you haven't bored me with your broccoli postings at all. I've never prepared it this way but like all the components so putting them together could easily happen. I did your cranberry sauce for our pork loin yesterday. I have to admit that I added orange zest to mine because in jotting down your recipe, I thought it called for the zest. My mistake but a good one. We thought it was a delicious sauce. Thanks for a tasty Tuesday dinner.

I do make the cranberry pork roast but in my slow cooker. We love broccoli and this recipe is a keeper. I have been following you for quite a while so, I think you will agree with me that 70 is pretty good.Rita

My favorite part of your recipe is the admonition to "serve hot". I've given up steaming broccoli because it ends up lukewarm by the time it gets to the table. I've got everything you used and will try this within a few days. Thanks.

Mary: I did use the orange juice as well. I'm thinking this sauce might be delicious on the Christmas ham as well since Andrew and I were the only ones to enjoy it on the pork loin. It's going into my "always do" recipe file.

I love the foodie scene in Hong Kong too , absolutely amazing!But i love more , all the ur have and with all those memories of travel or otherwise , create all the deliciousness in ur kitchen!Have the most wonderful day Mary and lods of love!

I had broccoli yesterday. My Mother-in-law made this delicious salad. everything was boiled except the bean sprouts. It was broccoli, carrots, potatoes, bean sprouts drizzled with home made olive oil and some vinegar. it was really good! and I don't eat broccoli too often.

We eat broccoli almost every single night for dinner! Needless to say, we love that vegetable. I'm always looking for new ways to serve it. Thank you so much for sharing, sweet friend. I hope you have a wonderful Thursday!

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